Preparation

Choose a few sufficiently large cabbage leaves. Blanch them for about five minutes, allow them to cool and remove the hard central section. Chop the herbs and add them to the minced meat together with the eggs, salt and pepper, grated Parmesan cheese and breadcrumbs. Take the cabbage, dry it and put a few spoonfuls of filling in the centre of each leaf. Close in a packet. Pour a little oil on each capunet and bake at 180° for about 1 hour.

Ingredients

• 1 Savoy cabbage
• 300 g minced beef
• 250 g cooked ham
• 1 egg
• 30 g breadcrumbs
• 30 g of grated Parmesan cheese
• Salt and pepper to taste,
• extra virgin olive oil
• aromatic herbs.